Scallop Sushi ほたての握り寿司

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Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko | Easy Japanese Recipes at JustOneCookbook.com

Our family loves sushi.  Among many different kinds of sushi, one of our children’s favorites is Scallop Sushi.  Not only do scallops taste good, but the best part is that farmed scallops are considered sustainable/eco-friendly choice.

Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko | Easy Japanese Recipes at JustOneCookbook.com

When the scallop sashimi is really good quality, the flesh is slightly firm but tender, and the flavor is sweet with a clean finish.

My online sashimi store, Fish for Sushi, sells pre-butterflied scallops to make the preparation very easy.  These scallops are very good quality; they are farmed in Mutsu Bay in Japan where the culture of scallops is prosperous.

Fish for Sushi Scallop

One of the reasons why I started my online sashimi store is that I wanted to share high quality sashimi/sushi-grade fish with other sushi/sashimi lovers (shipped anywhere in the contiguous U.S.).

Scallop Sushi with Spicy Mayo and Yuzu Flavor Tobiko | Easy Japanese Recipes at JustOneCookbook.com

To enjoy scallop sushi at home, all you need to do is to defrost the scallop, make sushi rice, and make nigiri sushi topped with the scallop.  How easy is that!  These will make a great appetizer for your next party.  Enjoy! :)

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Scallop Sushi Recipe
 
Prep time
Total time
 
Author:
Serves: Makes 2 scallop sushi
Ingredients
Tezu (vinegared hand-dipping water)
Toppings (optional)
Instructions
  1. Cut off the muscle from scallops.
    Scallop Sushi 1
  2. Butterfly the scallops.
    Scallop Sushi 2
  3. Moisten your hands with tezu (vinegar dipping hand) and pick up a tablespoon-sized ball of sushi rice. Gently squeeze the rice in your right hand to form a rectangular block with rounded edges and slides. Apply some pressure to the rice while forming it into a sturdy base for the scallops.
  4. Garnish each formed piece of rice with a small bit of wasabi (if you like) and top it off with a scallop. Add tobiko and spicy mayo to each piece of scallop and decorate with chive.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

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  1. So very pretty. I would like a couple right now even though I’m still stuffed from supper. :) This is why I’ll never get tired of eating sushi. There’s always another amazing kind to try.

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  2. Nami-san, I hope you are having a blast on your little mini holiday with the kids. I have never been a huge fan of scallops sushimi style, I think it is that whole texture thing, but your presentation is stunning. Have fun with the family. Take Care, BAM

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  3. ほたては地球に優しいことは初めて。。。良いニュース真にどうもありがとう <3 ほたては大好きでこれから気にしないでもっと食べると思います。

    通常通り、なみさんの写真は美しいです。

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  4. I remember having a sushi dish similar to the idea of this one, very fancy and very delicious! I like the idea to put some spicy on the scallop to bring out the flavor.
    Never tried to cook this one at home, cause I think I need some really fresh scallop to cook it right. But you have a nice store, so there’s no problem! :)

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  5. Hey Nami, This sushi post is looking so good and Amazing! After seeing your pictures we have started eating Japanese food more. A very well made post with beautiful pictures. I’ve bookmarked this special recipe of yours and would love to give it a shot soon. The cakes in the last post are looking gorgeous too. Thanks for sharing your well prepared and presented posts. Shall look forward to your next post.
    Have a wonderful week ahead. Take care.
    Thanks & Regards, Sonia!!!

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  6. Our family loves sushi also!! Big time-)) I don’t have a skills to make them myself, we always ordering. Any way, you are so talented! Looks very tasty-)

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    • Hi Melanie! I get it from a Japanese supermarket. Instead of orange color, it’s yellow. There is also wasabi-flavored tobiko which is light green color tobiko. :) Not quite sure how they make it…

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  7. ホタテ好きなんて、味がこえてるお子さんですね。 やっぱりそこは料理上手なお母さんがいるからだね。うちの娘は海の幸はたいていだめですよ。息子もしっかり煮てない貝類は苦手な方。ということは私はまだまだなのかしら?悩む。 美味しいものを食べられるお子さんたちとご主人は幸せですね。

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  8. Hi Nami! I don’t think I’ll ever be able to try this… well, maybe in Japan one day. Chances of finding fresh scallops here are pretty low, lol. This is “salmon country”, but I’d be curious as to what it might be like. When they’re cooked I find scallops a bit difficult to decide whether I like them or not (I still haven’t decided), but I guess the raw flavour must be very delicate and smooth.

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  9. I love scallops, but somehow I did not acquire the taste for raw ones…yours sure look great…you even made me feel that I should give this a try hehehe!
    Have a great week Nami 😀

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  10. I love sushi. And, I love scallops. However, for some reason, I never eat scallop sushi whenever I actually eat sushi! I will definitely try the next time. :)

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  11. I bought sushi for my husband today and he really liked it. He’s very careful with the wasabi that comes with it. The first time he had it he said it felt like is brain was on fire! I told him about how you make sushi often and that you are a pro at it.

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  12. What beautiful scallops and of course your sushi is always awesome! It’s interesting, when we go out for sushi, we never get scallop. I need to change that so I can see if I like scallop sushi or not. As everything you prepare, it shure looks delicious!

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  13. Ooh…hotate nigiri is my favourite! I can never get enough of those…so yummy. Usually it’s seared with a blowtorch and there’s some sweet sauce brushed over it.
    These look divine, Nami!
    Love the new look on your website too! Very user friendly :)

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